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Sweet and Sour Pork

This is a homemade sweet and sour pork recipe that uses pork shoulder chops and is made without deep frying, making it easy to enjoy at home. Marinating the pork beforehand keeps it juicy and tender, while the vegetables remain crisp. The special sweet and tangy sauce is appetizing and pairs perfectly with rice. Give this exquisite sweet and sour pork a try!

📖Cooking Basics

dry（tantanmen）

Steps

In a bowl, mix Potato Starch 1 tbsp, Soy Sauce 1/2 tbsp, MSG (Umami Seasoning) a pinch, and Water 1 tbsp until well dissolved. [Key Tip!] Using water helps dissolve the potato starch easily and keeps the meat juicy.
🕒 00:28
In a separate bowl, dissolve Potato Starch 1 tsp, Sugar 1.5 tbsp, Chicken Bouillon Paste 1 tsp, Ketchup 1.5 tbsp, and Vinegar 1.5 tbsp with minimal liquid first. [Key Tip!] It's easier to dissolve the potato starch first before adding all the liquid, as it can become difficult to mix otherwise.
🕒 01:13
Add Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 2 tbsp, and Water 2 tbsp to the dissolved seasoning mixture and stir well.
🕒 02:03
Lightly oil a frying pan.
🕒 02:35
Add Pork Shoulder Chops 200g to the prepared marinade bowl and knead thoroughly until no moisture is visible. [Key Tip!] Marinating pork shoulder chops, which are often cut into smaller pieces, prevents them from becoming dry and ensures they are juicy.
🕒 02:46
Place the marinated pork, rolled into bite-sized pieces, into the oiled frying pan. Place them seam-side down first so they hold their shape. [Key Tip!] Roll the pieces to a consistent size so that they cook evenly.
🕒 03:19
Cut the Onion 1/4 (50g) in half lengthwise, then slice into 5mm thick pieces.
🕒 04:03
Push the stems of the Bell Peppers 2 inwards with your thumb to remove them, then cut in half lengthwise. You don't need to remove the membranes or seeds.
🕒 04:30
Cut the halved bell peppers into smaller, bite-sized pieces (about 8 pieces for larger ones, 6 for smaller ones) to prevent them from becoming mushy when stir-fried.
🕒 05:13
Cut the portion of Japanese Yam 100g you will use before washing. Rub the surface dirt off with aluminum foil. Pat dry, then cut into bite-sized pieces, matching the thickness of the onion. [Key Tip!] Leaving the skin on the Japanese yam adds a nice texture and sweetness.
🕒 05:55
Heat the frying pan over low heat, place the pork pieces, cover, and steam for 2 minutes. [Key Tip!] Slow cooking over low heat ensures the pork is cooked through without burning.
🕒 07:05
After 2 minutes, remove the lid, flip the pork pieces, and cover again to steam for another 2 minutes. [Key Tip!] If the largest pieces are slightly pink in the center, they are cooked through.
🕒 07:40
Transfer the cooked pork pieces to a colander to drain excess oil.
🕒 08:12
Reduce the heat of the frying pan to medium-low. Add the sliced Onion and Japanese Yam to the pan with the residual pork fat. Add more oil if needed, and stir-fry until the onions are slightly translucent.
🕒 08:18
Once the onions are translucent, add the Bell Peppers and a little more oil. Season with a pinch of Salt and stir-fry until the bell peppers are glossy.
🕒 08:45
When the bell peppers are glossy, transfer them to the colander with the vegetables.
🕒 09:15
Place the mixed sauce back into the unheated frying pan. Stir while heating over medium-low heat until it comes to a boil. [Key Tip!] Stir the sauce again just before pouring to ensure the potato starch hasn't settled.
🕒 09:24
Once the sauce boils, add the cooked pork and vegetables, and mix thoroughly to coat everything.
🕒 09:51
Turn off the heat, add Sesame Oil 2 tsp, and stir once more.
🕒 10:32